Kao Wu
Kao Wu
Associate Professor, Hubei University of Technology
在 mail.hbut.edu.cn 的电子邮件经过验证 - 首页
Antioxidant activity and nutritional quality of traditional red-grained rice varieties containing proanthocyanidins
A Gunaratne, K Wu, D Li, A Bentota, H Corke, YZ Cai
Food chemistry 138 (2-3), 1153-1161, 2013
Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review
RY Gan, WY Lui, K Wu, CL Chan, SH Dai, ZQ Sui, H Corke
Trends in Food Science & Technology 59, 1-14, 2017
Structural characterization and properties of konjac glucomannan and zein blend films
K Wang, K Wu, M Xiao, Y Kuang, H Corke, X Ni, F Jiang
International journal of biological macromolecules 105, 1096-1104, 2017
Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts
RY Gan, MF Wang, WY Lui, K Wu, H Corke
International Journal of Food Science & Technology 51 (9), 2090-2098, 2016
Thermal conductivity, structure and mechanical properties of konjac glucomannan/starch based aerogel strengthened by wheat straw
Y Wang, K Wu, M Xiao, SB Riffat, Y Su, F Jiang
Carbohydrate polymers 197, 284-291, 2018
The control of ice crystal growth and effect on porous structure of konjac glucomannan-based aerogels
X Ni, F Ke, M Xiao, K Wu, Y Kuang, H Corke, F Jiang
International journal of biological macromolecules 92, 1130-1135, 2016
Controllable hydrophilicity-hydrophobicity and related properties of konjac glucomannan and ethyl cellulose composite films
K Wu, Q Zhu, H Qian, M Xiao, H Corke, K Nishinari, F Jiang
Food Hydrocolloids 79, 301-309, 2018
Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka
A Gunaratne, W Kao, J Ratnayaka, L Collado, H Corke
Journal of the Science of Food and Agriculture 93 (11), 2723-2729, 2013
Effect of zein-based microencapsules on the release and oxidation of loaded limonene
Y Chen, M Shu, X Yao, K Wu, K Zhang, Y He, K Nishinari, GO Phillips, ...
Food hydrocolloids 84, 330-336, 2018
Stability, microstructure and rheological behavior of konjac glucomannan-zein mixed systems
X Ni, K Wang, K Wu, H Corke, K Nishinari, F Jiang
Carbohydrate polymers 188, 260-267, 2018
Thermal and rheological properties of mung bean starch blends with potato, sweet potato, rice, and sorghum starches
K Wu, S Dai, R Gan, H Corke, F Zhu
Food and Bioprocess Technology 9 (8), 1408-1421, 2016
pH-sensitive drug delivery system based on hydrophobic modified konjac glucomannan
J Luan, K Wu, C Li, J Liu, X Ni, M Xiao, Y Xu, Y Kuang, F Jiang
Carbohydrate polymers 171, 9-17, 2017
Investigation on curdlan dissociation by heating in water
M Xiao, M Jiang, K Wu, H Yang, X Ni, W Yan, GO Phillips, F Jiang
Food Hydrocolloids 70, 57-64, 2017
Buckwheat and millet affect thermal, rheological, and gelling properties of wheat flour
K Wu, R Gan, S Dai, YZ Cai, H Corke, F Zhu
Journal of food science 81 (3), E627-E636, 2016
Physical stability and rheological properties of konjac glucomannan-ethyl cellulose mixed emulsions
X Ni, W Chen, M Xiao, K Wu, Y Kuang, H Corke, F Jiang
International journal of biological macromolecules 92, 423-430, 2016
Fabrication and characterization of a novel konjac glucomannan-based air filtration aerogels strengthened by wheat straw and okara
W Wang, Y Fang, X Ni, K Wu, Y Wang, F Jiang, SB Riffat
Carbohydrate polymers 224, 115129, 2019
Effect of drying temperature on structural and thermomechanical properties of konjac glucomannan-zein blend films
C Li, K Wu, Y Su, SB Riffat, X Ni, F Jiang
International journal of biological macromolecules 138, 135-143, 2019
Separation, identification, and bioactivities of the main gallotannins of red sword bean (Canavalia gladiata) coats
RY Gan, KW Kong, HB Li, K Wu, YY Ge, CL Chan, XM Shi, H Corke
Frontiers in chemistry 6, 39, 2018
Diversity in antioxidant capacity, phenolic contents, and flavonoid contents of 42 edible beans from China
RY Gan, MF Wang, WY Lui, K Wu, SH Dai, ZQ Sui, H Corke
Cereal Chemistry 94 (2), 291-297, 2017
Relationships between cooking properties and physicochemical properties in brown and white rice
K Wu, A Gunaratne, R Gan, J Bao, H Corke, F Jiang
StarchStärke 70 (5-6), 1700167, 2018
文章 1–20